Loaded Hasselback Potatoes

Let’s face it, Salted Caramel Candied Jalapeno brought you here right? We’ve created a perfect recipe using this delightful pickle. If not go check it out here: Salted Caramel Cowboy Candy
Prep Time 15 mins
Cook Time 35 mins
Course Sides


  • 10 Small Potatoes
  • 4 Snack Peppers
  • 3 Banana Shallots
  • 40 g Grated Cheddar Cheese
  • 4 Rashers Streaky Bacon Diced
  • 1 Stock Cube
  • 3 tbsp Candied Jalapenos
  • 1 tbsp Chopped Dill
  • 1 Red Chilli Optional


  • Preheat the oven to 200c/190 fan/400f/Gas 6, and make your stock up with 1/2 pint boiling water
  • Thinly slice the potatoes without cutting all the way through. An easy way to do this is to place chopsticks either side of the potato.
  • Place the potatoes slice side up into an oven proof frying pan or dish, nestle the snack peppers and shallots amongst them
  • Pour over the vegetable stock and cook the vegetables for 30-35 minutes until soft
  • Whilst the potatoes & veggies are cooking fry the bacon until crispy
  • When the potatoes and veggies are cooked top with the cheese and return to the oven until it’s melted
  • Remove from the oven and load up with the bacon, candied jalapeños and dill, and the fresh chilli of you fancy a bit more spice